Marshmallowanimals Recipes

HOMEMADE MARSHMALLOWS

Steps:

• Place the gelatin into the bowl of a stand mixer along with 1/2 cup of the water. Have the whisk attachment standing by.
• In a small saucepan combine the remaining 1/2 cup water, granulated sugar, corn syrup and salt. Place over medium high heat, cover and allow to cook for 3 to 4 minutes. Uncover, clip a candy thermometer onto the side of the pan and continue to cook until the mixture reaches 240 degrees F, approximately 7 to 8 minutes. Once the mixture reaches this temperature, immediately remove from the heat.
• Turn the mixer on low speed and, while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. Once you have added all of the syrup, increase the speed to high. Continue to whip until the mixture becomes very thick and is lukewarm, approximately 12 to 15 minutes. Add the vanilla during the last minute of whipping. While the mixture is whipping prepare the pans as follows.
• Combine the confectioners' sugar and cornstarch in a small bowl. Lightly spray a 13 by 9-inch metal baking pan with nonstick cooking spray. Add the sugar and cornstarch mixture and move around to completely coat the bottom and sides of the pan. Return the remaining mixture to the bowl for later use.
• When ready, pour the mixture into the prepared pan, using a lightly oiled spatula for spreading evenly into the pan. Dust the top with enough of the remaining sugar and cornstarch mixture to lightly cover. Reserve the rest for later. Allow the marshmallows to sit uncovered for at least 4 hours and up to overnight.
• Turn the marshmallows out onto a cutting board and cut into 1-inch squares using a pizza wheel dusted with the confectioners' sugar mixture. Once cut, lightly dust all sides of each marshmallow with the remaining mixture, using additional if necessary. Store in an airtight container for up to 3 weeks.
• Combine the confectioners' sugar and cornstarch in a small bowl. Line 4 half sheet pans with parchment paper, spray the paper with nonstick cooking spray and dust with the confectioners' sugar mixture.
• Scoop the mixture into a piping bag fitted with a 1/2-inch round piping tip. Pipe the mixture onto the prepared sheet pans lengthwise, leaving about 1-inch between each strip. Sprinkle the tops with enough of the remaining cornstarch and sugar mixture to lightly cover. Let the strips set for 4 hours or up to overnight.
• Cut into 1/2 inch pieces using a pizza wheel or scissors dusted with the confectioners' sugar mixture. Once cut, lightly dust all sides of each marshmallow with the remaining sugar mixture and store in an airtight container for up to a week.

THE BEST HOMEMADE MARSHMALLOW RECIPE

Steps:

• Cover an 8x8" baking pan with plastic wrap. Brush the plastic wrap with vegetable oil.
• Pour the vanilla and the ice cold water into your mixing bowl. Sprinkle the envelopes of Knox Unflavored Gelatin onto the water in the bowl. Gently whisk with a fork until there are no longer any large clumps of gelatin. Allow the gelatin to continue to bloom while you make the simple syrup.
• In a medium sauce pan, add sugar, light corn syrup and water. Bring to a boil while stirring. Stop stirring once the sugar is dissolved. Bring the sugar mixture to a hard boil. Boil until the syrup reaches 240°F.
• Turn the whisk on low and slowly pour the sugar syrup into the mixing bowl with the gelatin. Add a pinch of salt.
• Turn the whisk on high and allow the marshmallow mixture whip and thicken for 10-12 minutes.
• Pour the marshmallow mixture into the prepared pan. Lightly oil a piece of plastic wrap and then cover the top of the marshmallows.
• Allow the marshmallows to completely cool and firm up at room temperature overnight.
• To create the Marshmallow Dust, mix the powdered sugar and cornstarch in a bowl. Mix until thoroughly combined.
• Spread out a piece of parchment paper and cover it with a small amount of the Marshmallow Dust. Turn out the marshmallow block from the pan.
• Lightly oil a sharp knife and use it to cut the marshmallows into individual marshmallows.
• Toss the marshmallows into a bowl with the Marshmallow Dust and cover on all sides.
• Store Marshmallows in an air-tight container.

MARSHMALLOW CAKE

Steps:

• In a saucepan on low heat, combine marshmallows and milk. Cook until marshmallows are melted, and mixture starts to boil. Remove from heat.
• In a large bowl, beat cream cheese until smooth. Stir in egg yolk. Fold in 1/3 of the melted marshmallow mixture, then quickly fold in remaining marshmallow until no streaks remain. Stir in lemon juice.
• In a large bowl, beat cream until soft peaks form. Fold the whipped cream into the cream cheese mixture until no streaks remain. Spread into graham crust. Refrigerate for 3 hours.

MARSHMALLOW ANIMALS

Steps:

• Spread the container of the decorating sugar evenly over the rimmed baking sheet; set aside.
• In the bowl of a stand mixer, stir together the gelatin and 1/2 cup of the water.
• Let stand 25 minutes.
• Meanwhile, in a heavy 2-quart saucepan combine the remaining 1/2 cup water, sugar, corn syrup and salt.
• Stir well, then add food coloring until desired color is reached (this also can be adjusted later).
• Cook, stirring constantly, over low to medium-low heat until the sugar has dissolved.
• Increase the heat to medium-high and bring to a boil, stirring often.
• Clip a candy thermometer to side of pan.
• Reduce heat to medium and boil at a moderate, steady rate, stirring frequently, until the thermometer registers 244 F, about 15 minutes.
• Watch carefully to prevent mixture from boiling over.
• If necessary, reduce heat to medium-low.
• With the stand mixer (with whisk attachment) on low to medium-low, slowly pur the hot sugar mixture into the gelatin mixture.
• Increase mixture to high and beat 15 minutes.
• Mixture should be thick, white and nearly tripled in volume.
• Add the vanilla extract and 1 T water, then beat until combined.
• If marshmallow is not the desired color, add additional food coloring and mix until just incorporated.
• Spray the wooden spoon with cooking spray, then spoon the mixture onto prepared pan.
• Spray the offset spatula with cooking spray, then use it to spread the marshmallow evenly over the pan in 1/3-1/2-inch thick layer.
• Sprinkle a second container of decorating sugar over the marshmallow and use your hands to spread it, coating the marshmallow evenly.
• Let stand, uncovered, overnight.
• Once the marshmallow has set, use cookie cutters to cut animals from it.
• Set them aside, making sure the edges don't touch.
• Once all the animals have been cut, discard the scraps of marshmallow, but save the excess sugar in the pan.
• Gather the excess sugar in a pile and gently roll the edges of the marshmallow animals in it to coat.
• They now can be decorated as desired using the decorating gel.
• This will make 16 large animals (yield varies by cookie cutter size).

MARSHMALLOW FOR PIPING

Steps:

• In the bowl of an electric mixer, sprinkle gelatin over 1/3 cup cold water. Allow gelatin to soften, about 5 minutes.
• In a small saucepan, combine 1/4 cup water and sugar, and stir over medium-high heat until sugar is dissolved. Stop stirring, and place a candy thermometer into sugar water; wipe sides of pan with a wet brush if sugar crystals have splattered up. Boil sugar until temperature reaches the soft-ball stage (238 degrees). Remove syrup from heat; add to softened gelatin. Using the whisk attachment of an electric mixer, hand-stir the mixture a few minutes to cool; place bowl on the mixer stand. Beat on medium high with the whisk attachment until soft peaks form and the marshmallow mixture holds shape, 8 to 10 minutes.
• Transfer marshmallow mixture to a large (14-inch) pastry bag fitted with a 1/2 inch (No. 11 Ateco) tip, and use immediately.

HOMEMADE MARSHMALLOW CREME (FROSTING)

Steps:

• Place egg whites, sugar, and cream of tartar in a heatproof bowl. Set bowl over a saucepan filled with two inches of simmering water. Do not let it touch the water. (You can use a double boiler if you have one.)
• Whisk constantly until sugar is dissolved and mixture has thinned out, about 4 minutes. The mixture will be thick and tacky at first, then thin out and appear frothy on top. To test that it's ready, you can use your finger or an instant read thermometer. Lightly and quickly dip your finger (it's very hot, be careful) and rub the mixture between your thumb and finger. You shouldn't feel any sugar granules. If using a thermometer, the temperature should read 160°F (71°C).
• Remove from heat. (No need to let it cool down before continuing.) Add the vanilla extract, then using a handheld or stand mixer fitted with a whisk attachment, beat on high speed until stiff glossy peaks form, about 5 minutes.
• Meringue can be spread, piped, or swirled onto cakes, cupcakes, and other confections. Serve immediately OR torch it with a kitchen torch for a delicious toasted marshmallow topping. (Do not place in the oven under the broiler- it will melt.)
• Cover and store leftovers for up to 2 days in the refrigerator. Baked goods topped with this marshmallow meringue can be left at room temperature for up to 6-8 hours. After that, it's best to refrigerate or else the topping will begin to wilt. For best taste, texture, and appearance, I do not recommend freezing this.

MARSHMALLOW SAUCE FOR DESSERTS

Steps:

• Gather the ingredients.
• Heat the marshmallows and cream in the top of a double boiler over boiling water. Fold and stir the mixture with a spatula continually until the marshmallows are almost melted.
• Add the vanilla and continue cooking and stirring until completely melted. The sauce will thicken as it cools.